Menu: Ginger-Soy Marinated Pork Tenderloin

Looking for a winner of a menu that’s easy to prepare and grill-friendly? Ginger-Soy Marinated Pork Tenderloin is  satisfyingly sweet, salty and spicy, crispy-grilled on the outside, moist and tender within. Accompanied by Grilled Ratatouille Salad and Garlicky Mashed Potatoes, you will have a do-ahead menu fit for entertaining and making your family very happy.

Pork tenderloin, aptly named for the tender strip of meat that is the leanest and most tender cut of the loin, is quick to cook and takes well to marinades. If you have the time, avoid purchasing pre-marinated meat and make your own.  I find that the flavors of soy, ginger, orange and garlic complement the mild, succulent pork.  For best results, marinate the pork for 24 hours before serving and grill on the barbecue, taking care not to overcook the meat.

Ginger-Soy Marinated Pork Tenderloin

1/2 cup soy sauce
1/4 cup vegetable oil
1/4 cup freshly squeezed orange juice
1/4 cup dark brown sugar, packed
4 garlic cloves, minced
2 tablespoons grated ginger with juices
1 tablespoon Dijon-style mustard
1 teaspoon freshly ground pepper
1 teaspoon dried cumin
1 teaspoon dried cardamon

2 pounds pork tenderloin

Prepare marinade at least 6 hours and up to 24 hours before grilling pork.
Whisk together all the marinade ingredients in a bowl.  Pour over tenderloins.  Cover and refrigerate. 30 minutes before grilling, remove tenderloins from refrigerator. Prepare grill for medium heat (or preheat oven broiler).  Remove tenderloins from marinade; discard marinade.  Grill pork over direct medium heat, turning, until evenly browned and cooked through, about 15 minutes. (The internal temperature should measure 150 F.)  Transfer pork to platter, cover loosely with foil and let rest 10  minutes before slicing.